Iron pot stew originally refers to the northeast and rural areas and other places of cooking form, is the use of stove iron pot stew chicken, goose, fish and other dishes, mainly to burn firewood, more famous are "iron pot stew goose", "ground pot chicken" "stove fish".
It originated in the Kanto period, to the Great Tohoku people and the local people of the Tohoku region, through the form of stew produced dishes. Now it refers to a restaurant catering model that was born from hot pot restaurants, mainly stewed in electric heating iron pots.
In Beijing, there is an old Internet celebrity in the northeast iron pot stew industry - CaiJie Stew Restaurant, which believes that the foodie circle in Beijing has already become famous. Now that two new stores have been opened in a row, there is finally no need to queue up in the parking lot...
In Beijing, the first love of iron pot stew lovers is mostly the "parking lot iron pot stew" - "Cai Jie Stew Restaurant". When the old store was the hottest, it could be seen everywhere on douyin and B stations, and the degree of discussion was particularly high. At that time, every day, I had to queue up for 2-3 hours to eat, and I couldn't even eat without a reservation.
At that time, the Caijie Stew Restaurant was quite simple, and I didn't know that it was an ordinary small shop, but the deeper the wine alley, the more this inconspicuous small shop, the more deep it was hidden!
More than two years later, the latest one has just settled in Unity Lake. Lao Kang decided to go to the new store to try the taste and see if the old Internet celebrities in our iron pot stew industry were as delicious as the legend?
Northeastern cuisine is known for its large quantity, and iron pot stew is even better. This small pot is enough for three or four people to eat. This is called don't be afraid of small pots, things are not old and young.
The most common in the northeast stew is noodles, beans, potatoes, which is also the most classic [pork rib stew potato carob], it is divided into small pots / large pots, small pots 118 yuan, large pots 158 yuan. If two or three people go, one effect is quite OK.
If you are a southerner, you still need to consult the boss about how much the specific amount is, but don't let the amount of the last dish exceed your imagination, you can only eat and walk.
To eat, first come with a chopstick noodle. The stew is very well, the taste is particularly sticky, eating in the mouth pulling and pulling, full of stew aroma, sitting around the steaming iron pot, it feels great.
The waiting process is very frustrating, especially the steam in the pot has been bubbling out, with the aroma of ribs, potatoes, beans, which makes people salivate.
Lifting the lid of the pot, the waiter waved a large iron spoon, and two spoonfuls of coriander and minced garlic were sprinkled on the grunting noodles, which was really fragrant!
The outermost vermicelli quilt is crystal clear, arched by steam, scrambling, the pot is still sounding grunting, the scene at this time is like sitting on the northeast fire, looking at the fragrant iron pot stew, holding chopsticks eager to try.
To eat, first come with a chopstick noodle. The stew is very well- and sticky, and it feels great to eat in the mouth, pulling and pulling, full of stew, sitting around the edge of the steaming iron pot.
Then order the Northeast stew iron triangle, ribs, potatoes, beans. The three protagonists in the pot actually taste similar, mainly eating the original aroma of one ingredient and different textures! The beans are soft and tender, and the potatoes are delicate and sticky. The longer the ribs are stewed, the softer they become.
The pot is also filled with waxy corn, and the soup is soaked with corn to make it more and more fragrant in the mouth.
The staple food can be ordered [hand rolled noodles], added to the pot and steamed together. The noodles are thick hand-rolled noodles with a particularly strong texture, and when you eat them, you mix the noodles in a stew soup and then fish them up, the taste is really amazing.
This hand-rolled noodle, which is steamed on top, has itself incorporated into the flavor of the soup, and then dipped into the stew soup, the soup is completely integrated with the taste of the noodles is hundreds of times better than the texture of the boiled noodles we usually eat.
In addition to hand-rolled noodles, there is actually a staple food player in the Northeast iron pot stew, that is, paster cakes. However, the CaiJie Stew Restaurant does not have a cake sticker, which is a bit of a pity for me.
When the saucepan is about to cook, lift the lid, attach the cake made of cornmeal to the edge of the pot, and then cover the lid. When the stew is ready, the stickers are cooked, and the corn aroma will make you want to try it.
Sweet and soft sticky stickers, served with stewed broth, the taste is amazing!
If we think it's a bit too monotonous to just eat an iron pot stew, we can also accompany a few cold dishes. His family's "pulling the skin" is a must-have, the cool pull is very smooth, the seasoning is sour and spicy, and the garlic is full of flavor.
There are also crisp and refreshing cucumbers, fragrant shallots mixed with tofu, cold tomatoes, etc. are fresh and greasy cold dishes.
There are also some sauce meats in the shop that have been plated with plastic wrap, which one you like can choose directly.
Drinks are neatly arranged in the freezer, there are large white pears, Arctic Ocean, etc., like which one directly take it yourself.
Caijie stew restaurant Tuanjie Lake new store is indeed larger, but also more clean and tidy, the taste is still maintaining the original taste of the old store, which is also the reason why the new store can still be full of friends, good taste is the advantage of caijie.
I hope that Cai Jie can keep her heart, can adhere to the original taste, continue to open more stew restaurants in various districts of Beijing, it is best to open a few more in Haidian, so that I do not have to run so far to eat.
Finally, under the warm tips of Lao Kang, if friends want to taste the stew of The Sister, 2-3 people can order a small pot, if there are 4-6 more people, then order a large pot. Also because this is an iron pot stew, the table is equivalent to a stove, and the temperature will be very high during the heating process, and everyone must be careful to avoid burning themselves.
CaiJie Stew Restaurant now has three stores, in addition to one in the parking lot opposite the west gate of Chaoyang Joy City on Qingnian Road, there is also a Tuanjie Lake store (new store) at No. 1-3, Courtyard 12, Tongguang Building, Tongguang Building, and a Guijie Street store at No. 8, Yushu Sanjo, Dongzhimen Street.
Here is Lao Kang life miscellaneous, pay attention to me, take you to every corner of Beijing, stroll through historical monuments, taste high-quality food, share bits and pieces of Beijing life!